Southwestern Stuffed Squash

Southwestern Stuffed Squash Recipe
Photo: Julie Bidwell; Styling: Stephanie Hanes
Ronna Farley, 59, Rockville, Md.

"My husband and I both absolutely love this dish. It's healthy without tasting too healthy."


Serves: 4

Cost per Serving:


Recipe Time

Prep: 20 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 318
Fat 16 g
Satfat 6 g
Protein 21 g
Carbohydrate 28 g
Fiber 8 g
Cholesterol 70 mg
Sodium 978 mg


Salt and pepper
2 medium yellow squash
2 medium zucchini
1 tablespoon olive oil
8 ounces ground turkey
1 clove garlic, minced
1 15-oz. can black beans, drained and rinsed
1 1/2 teaspoons chili powder
1/4 teaspoon cayenne
1 teaspoon onion powder
1 teaspoon cumin
1/2 medium onion, chopped
1/2 small green bell pepper, seeded and chopped
1 small tomato, chopped
3 tablespoons taco sauce
1/2 cup shredded Cheddar
1/4 cup sour cream


1. In a large pot of boiling salted water, cook yellow squash and zucchini until tender, about 5 minutes; drain. Trim ends and halve each squash lengthwise. Scoop out centers and chop flesh.

2. Warm oil in a large skillet over medium heat. Add turkey and cook, stirring, until no pink remains, about 4 minutes. Stir in chopped squash and remaining ingredients through tomato. Cover and cook until vegetables are just tender, stirring twice, about 10 minutes. Taste and season with salt and pepper.

3. Spread 1 tsp. taco sauce into each squash half. Mound with filling and sprinkle with cheese. Top with sour cream and serve.

Ronna Farley, Rockville, Maryland,

All You

March 2014
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